Detail of a cook's hands kneading a Pinsa.

Flour

Our flour mixes, the result of extensive research, are ideal for making bread products with a unique flavour and very high digestibility.

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Multigrain Line

A classic mix of sourdough and wheat, rice and soy flours, with an add of oat, rye, barley malt, barley and pumpkin, sunflower and linseed flours, for a more rustic and wholemeal taste, with a higher amount of fiber.

Photo of a multigrain flour Pinsa seasoned with rosemary
Photo of a multigrain flour Pinsa seasoned with rosemary

Multigrain Flour

Sack of multigrain flour

Farina Multicereali allows you to create a dough with a stronger gluten mesh, able to absorb more water and to achieve long leavening ranging, starting from 24 to 120 hours.

Expert Line

Made from wheat, soy and rice flour and dried “Biga”, this line of flour mixes is perfect for making high-quality dough. Designed for high hydration products, these mixes are ideal for making Pinsa Romanas, pan pizzas and pizzas on a board. The Expert Line makes it possible to create products that combine flavour and digestibility.

Photo of a Pinsa topped with cheese and walnuts
Photo of a Pinsa topped with cheese and walnuts

Pinsa Romana Expert - Blue

Sack of flour Pinsa Romana Expert Blue

With active Mother Dough, this mix of type “0” soft wheat, rice, soy and dried wheat sourdough starter guarantees greater water absorption. The leavening lasts 4-48 hours.

Pinsa Romana Expert - Yellow

Sack of flour Pinsa Romana Expert Yellow

This mix of type "0" soft wheat, rice, soy and dried wheat sourdough starter guarantees greater water absorption. It's ideal for long leavening dough (24-120 hours) and is 100% vegetable.

Pinsa Romana Expert "Extra Fibre"

Sack of flour Pinsa Romana Expert Fibra

With the addition of wheat fibres, this 100% vegetable mix incudes type "0" soft wheat, wheat fibre, rice, soy and dried "Biga". Ideal for long leavening dough (24-120 hours).

Pinsa Romana Line

The line for making genuine Pinsa Romana, invented by Corrado Di Marco in 2001, is made up of a mix of wheat, soy flour and rice flour. It gives rise to a unique product, soft on the inside with a crunchy crust, that’s characterised by the flavour of ancient bread and very high digestibility.

Photo of a Pinsa topped with pumpkin and meat
Photo of a Pinsa topped with pumpkin and meat

Pinsa Romana Orange type

Sack of flour Pinsa Romana Orange

Mix of type "0" soft wheat flour, rice flour, soy flour and dried "Biga" for high hydration and long leavening dough (24-120 hours). Ideal for classic Pinsa and classic round pizza.

Pinsa Romana Green type

Sack of flour Pinsa Romana Green

Mix of type "0" soft wheat flour, rice flour, soy flour and dried "Biga". For high hydration and long leavening dough (24-120 hours), it is ideal for classic Pinsa and classic round pizza.

PizzaSnella Line

The inimitable line of wheat and soy flour mixes, known for their ability to retain more water during cooking, making the dough even lighter and softer. The high digestibility is also ensured by "Biga", a pre-ferment that speeds up the leavening process. Recommended for medium and long leavening "ventilated" (i.e. with a light, open texture) dough.

Detail of a Pinsa topped with cherry tomatoes and basil
Detail of a Pinsa topped with cherry tomatoes and basil

PizzaSnella - Pink type

Sack of flour Pizzasnella Pink

Mix containing type "0" soft wheat flour, soy flour and dried wheat sourdough starter. Designed for high hydration and long leavening dough (24-120 hours) with indirect baking in a pan.

PizzaSnella - Green type

Sack of flour Pizzasnella Green

Mix containing type "0" soft wheat and soy flour, with dried wheat sourdough starter. For high hydration and long leavening dough (24-120 hours), it is ideal for Roman-style pizza on a board.

PizzaSnella - Yellow type

Sack of flour Pizzasnella Yellow

Mix containing type "0" soft wheat and soy flour, with dried wheat sourdough starter. For extremely digestible and long leavening dough (24-120 hours), it is suitable for classic round pizza.

Teglia Romana Line

This specific line for Roman-style pan pizza is made with a mixture of wheat, soy and rice. It's an even more fragrant dough because of the larger quantities of the new mother dough used. These flour mixes are perfect for preparing more digestible pizzas that are crispier when cold and with more hydration. Ideal for pizzerias with counter service.

Detail of a pinsa, served on a dark stone plate, with burrata cheese, zucchini flowers and anchovies
Detail of a pinsa, served on a dark stone plate, with burrata cheese, zucchini flowers and anchovies

Teglia Romana (roman-style pan pizza) Line

Sack of flour Teglia Romana

Flour mix for making Roman-style pan pizza – extremely digestible and with a high hydration – consisting of wheat flour, soy, rice and a new Mother Dough.

Per Tonda Line

Per Tonda (round pizza) Line

Detail of a Pinsa seasoned with vegetables and sausage

Flour mix containing type "0" soft wheat, wholemeal spelt, rice, dried rice sourdough starter and toasted wheat germ for long leavening round pizza dough (24-120 hours).

The line for Roman-style pizza and classic pizza is made of a mixture of type “0” wheat, wholemeal spelt, rice, rice sourdough starter and toasted wheat germ. The rice sourdough starter in this flour mix will make the dough incredibly crispy, with an unmistakable flavour of wholemeal spelt.

Sack of flour Per Tonda
Sack of flour Per Tonda

Longpast Line

The Longpast Line features easy-to-use mixes for making high-quality pizzas. The mixtures of soft and hard wheat and soy flour, combined with the incorporated dried sourdough starter, result in extremely digestible dough without long leavening times in the fridge. These mixes are ideal for any type of preparation.

Photo of a seasoned Pinsa
Photo of a seasoned Pinsa

Longpast - Red type

Sack of flour Longpast Red

This mix of type "0" soft wheat and soy flour, with dried wheat sourdough starter, is designed for all kinds of pizza: on a board, in a pan, or round. Leavening time lasts from 1 to 12 hours.

Longpast - Yellow type

Sack of flour Longpast Yellow

This mix of type "0" soft wheat and soy flour, with dried wheat sourdough starter, is designed for dough with a short leavening time in the fridge or in a dough container. Leavening lasts 1-12 hours.

Longpast - Purple type

Sack of flour Longpast Purple

This mix of type "0" soft wheat and soy flour, with dried wheat sourdough starter, is designed for dough made with the direct method in a pan or on a board. Leavening time lasts from 1 to 12 hours.

La Pala (Board), La Teglia (Pan), La Tonda (Round) Line

A new line of Di Marco flour blends, designed for creating perfect pizzas in the three different shapes, while keeping the dough light and easy to digest. Each of the three blends contains a different ratio of wheat, soy, rice and wholemeal spelt, with dried wheat and rice sourdough starters. These blends give rise to moist and airy dough without fats, for pizza that’s soft on the inside and crispy on the outside.

Pictures of three pizzas
Pictures of three pizzas

La Pala (Board)

Sack of flour La Pala (Board))

This easy-to-stretch flour blend is perfect for forming the classic elongated Pinsa shape. The high amount of dried sourdough starter makes the product easy to digest and gives it its unique flavour. It is perfect for slow cooking techniques that require a temperature below 300°. This Roman-style pizza “in pala” (on a board) is characterised by its crunchy, airy dough.

La Teglia (Pan)

Sack of flour La Teglia (Pan)

The rice flour in this blend delays the drying process, maintaining the product’s crunchy texture. The dried wheat and rice sourdough starters make the dough easy to digest, even for 6-72 hour preparation times. The blend of high-quality flours gives rise to an airy dough with a soft texture, for a perfect Roman-style pan pizza.

La Tonda (Round)

Sack of flour La Tonda (Round)

The special Roman-style round pizza line is produced with a flour mix containing wholemeal spelt and dried wheat and rice sourdough starters. The blend and the long leavening times (24-96 hours) make the dough extremely crunchy. The natural leavening and the use of ancient grains give the dough its unique aroma.

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